Vegetarian zucchini soup with tomato juice
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Peel and cut the potatoes into eights
Step 3:
Heat the oil in a large saucepan
Step 4:
While the potatoes are being fried
Step 5:
Slice the carrot
Step 6:
Fry carrots with potatoes
Step 7:
Chop the onion
Step 8:
Fry the onion with the rest of the vegetables
Step 9:
Slice zucchini
Step 10:
Fry all the vegetables together
Step 11:
Boil the water, pour it into the vegetables
Step 12:
Pour in tomato juice, season with salt and pepper (optional). Cook over high heat until the soup reaches the desired consistency. Before serving, season with garlic, you can add herbs
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Table salt - 0 kcal/100g
- Tomato juice - 21 kcal/100g
